We've been playing around with sprouted flours lately, just to get a feel for what they're all about. We were pleasantly surprised by the amount of flavor in this sprouted spelt flour and felt that while the flavor of the grain was pronounced, it lacked the bitter edge that sometimes appears in whole grain flours. All in all it got us fired up to find some more sprouted flours to work with. The noodles pictured were made with 50% sprouted spelt flour and 50% semolina. The cooked pasta was supple and elastic, with a nice chewy texture. The flavor was earthy and sweet with a hint of nuttiness from the spelt. We tried them with pepperoni bolognese, they'd be equally good with spicy lobster or crab.
Years Past
January 12, 2005
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Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
